Crustless Coconut Pie Recipe photo by Taste of Home
Crustless Coconut Pie
TOTAL TIME: Prep: 10 min. Bake: 50 min.
YIELD: 6 servings.
This crustless coconut pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching. —Virginia M. Krites, Cridersville, Ohio
Ingredients
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2 cups 2% milk
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1 cup sugar
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4 large eggs, room temperature
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1/2 cup all-purpose flour
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6 tablespoons butter, melted
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1 cup sweetened shredded coconut
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Whipped cream, optional
Directions
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1.
Preheat oven to 350°. In a blender, combine the first 7 ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process until blended, about 2 seconds. Pour into a greased 10-in. pie plate.
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2.
Bake until a knife inserted in the center comes out clean, 50-55 minutes. Serve warm and, if desired, top with whipped cream.
Nutrition Facts
1 piece: 446 calories, 23g fat (15g saturated fat), 183mg cholesterol, 435mg sodium, 53g carbohydrate (42g sugars, 1g fiber), 8g protein.
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